Brussel Sprouts Facts

brussel sprouts food facts picture of vegetables brussels sprouts, leeks, peppers chopping for soup

Brussel sprouts facts and general information about brussel sprouts.

Brussel Sprouts are Available:

Brussel Sprouts grow from Late fall-winter

How do Brussel Sprouts Grow:

They grow like their relatives cabbages and broccoli. Small heads sprout and are harvested.

What to Look for When Buying Brussel Sprouts:

Brussel sprouts look like miniature cabbages. They should be heavy and tightly closed with no blemishes and no yellow color.

Brussel Sprouts Storage Tips:

Store in the refrigerator crisper section

How to Cook Brussel Sprouts:

Boil, fry, cook in a casserole or steam. My favorite way is to cut in half and place on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 450 degree oven for about 5 minutes or until tender.

Brussel Sprouts Nutrition Facts:

High in Vitamin K and Vitamin C. Brussel Sprouts are a cancer fighting vegetable. They are also high in folic acid and fiber.

Brussel Sprouts with Lemon Dressing

Bring a large pot of water to boil. Place Brussel sprouts in pot and continue to boil 3-5 minutes. Smaller sprouts =less time whereas larger sprouts should take more time. Don’t overcook as they will lose their nutrition and flavor!
Prepare dressing:
Juice of one lemon
Salt & pepper
1/3 Cup fresh parsley, chopped or 1-2 Tablespoon dried
2 teaspoons vinegar
Squeeze lemon and pour juice into bowl. Add other ingredients and pour over brussel sprouts.

Bonus Recipe: Simple Brussel Sprouts

In a large skillet melt butter and saut� one garlic clove in butter. Cut Brussels Sprouts in half and place cut side down in the butter. Let cook 3-5 minutes until tender. Test the tenderness by sticking a knife in the sprout. It should be able to pierce through the sprout easily.